Mexican Beef and Potato Bake

2 standard portions

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Ingredients

• 450 g Potato (chopped in to large cubes)
• 1 tbsp Olive oil
• 1 tsp Olive oil
• 1 pinch Fine sea salt and ground black pepper
• 250 g Lean beef mince
• 1 Garlic clove (crushed)
• 1 Red bell pepper (diced)
• 0.5 Onion (diced)
• 1 Carrot (peeled and grated)
• 40 g Kale (de-stalked and chopped)
• 2 tablespoons Fajita seasoning
• 300 g Chopped tomatoes (canned)
• 75 ml Water
• 1 Vegetable stock cube
• 30 g Mature cheddar (grated)
• 15 g Feta (crumbled)
• 25 g Fresh coriander (cilantro) (finely chopped)
• 2 tablespoons Sour cream ((optional))
• 0.5 Avocado (diced (optional))

Method

1. Preheat your over to 200°C/180°C(fan)/400℉/Gas 6.
2. Put 450 g Potato onto a baking tray and drizzle with 1 tbsp Olive oil and 1 pinch Sea salt and black pepper and mix well. Put into the oven for 35 minutes (mixing half way through).
3. Chop 0.5 Onion and 1 Red bell pepper and grate 1 Carrot. Heat 1 tsp Olive oil in a large pan and add 250 g Lean beef mince and brown (around 4 minutes).
4. Add the pepper, onion, 1 Garlic clove, carrot and 40 g Kale to the beef, stir and gently cook for a further 5 minutes.
5. Sprinkle in 2 tbsp Fajita seasoning and stir. Add 300 g Chopped tomatoes, 75 ml Water and 1 Vegetable stock cube and mix well. Simmer for 10 minutes.
6. Spoon the cooked beef mixture into a baking dish and top with the cooked potatoes.
7. Sprinkle with 30 g Mature cheddar and 15 g Feta.
8. Bake in the oven for 10 minutes or until the cheese had melted.
9. Serve with 2 tbsp Sour cream, 0.5 Avocado and 25 g Fresh coriander (cilantro).